One-Pot Long Bean Rice (Tau Kok Fan)

 

Ingredients:

1 cup Basmati Rice (using rice cooker cup to measure the rice and water)

3/4 tablespoon cooking oil

10 pieces pork belly (thinly sliced with skin, you can also use bite-size pieces)

1 piece Chinese sausage (peeled and cut into slices)

1/2 tablespoon dried shrimps (washed and soaked in warm water and drained.  Reserve the soaking water for cooking rice)

1 bowl long beans (cut into 2" pieces)

1 big shallot (peeled and finely sliced)

2 cloves garlic (peeled and chopped)

1 1/4 cups water (using the same rice cooker cup to measure water)

Seasonings: (mix in a bowl)

2 teaspoons light soy sauce

2 teaspoons dark soy sauce (adjust according to the darkness of your sauce)

2 teaspoons oyster sauce

1/4 teaspoon sesame oil

Dashes of ground white pepper

1/4 teaspoon sugar

1/2 teaspoon chicken stock granules 

Methods:

1. Wash the rice in several changes of water until water runs clear.  Soak for 30 minutes and drain. (I usually soak basmati rice).
2. Heat a wok.  Add cooking oil.  Saute shallots until soft and fragrant.  Add garlic and dried shrimp and stir-fry for another minute.  Add meat and stir-fry until turn color.  Add rice, seasonings, and long beans.  Stir to mix everything together until combined.  Turn off the heat.
3. Transfer all the ingredients into a rice cooker.  Pour in the water and stir to combine.  Make sure everything is submerged in the water to ensure even cooking.
4. When it's done cooking, leave for another 10 minutes in the 'Keep Warm' function.
5. Fluff the rice, dish onto a serving plate, topped with some crispy shallots and garlic; and the dish is ready to be served!
6. Enjoy this delicious one-pot rice dish.

Ready for cooking.

This recipe is adapted from 'What To Cook Today' with slight adjustments to suit my cooking preference.